Dinner Diary

Taco Night

I had big plans for dinner last night (well, relatively speaking). I was going to try a new recipe, make my own vinaigrette, blanch some green beans. But when I opened the fridge, exhausted after a long day of child-wrangling, a different meal called to me: tacos. It was mostly because all the ingredients were in there, already prepared. Rice and black beans left over from some takeout Mexican food, chicken tenders from the other night, my son's favorite "sprinkle cheese."

This was a heat-and-eat kind of dinner. I warmed the beans and rice in the microwave with a little big of water. I heated the tortillas for 30 seconds, and chopped the chicken and gave it a whirl in the microwave, too. Salsa, shredded cheese and lettuce, and a make-it-yourself dinner was on the table in 5 minutes. That's what I love about tacos; they'll take just about any leftovers, including most meats and fish, cooked vegetables, grains and beans.

About The Author

Kim Walker

Kim Walker began writing a personal food blog in 2003 while working as a copy editor in New York City. After leaving her office job to stay home with her newborn son in 2004, her cooking style (and her life, of course) changed. She now lives in the Bay Area with her three picky eaters: one husband and two children, ages 3 and 7.

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